The efforts to bring a student-run co-op to campus began during the 06-07 Academic School Year. Many people claim to have first proposed the idea, but the actual initiator remains unknown.
During the 2007-2008 school year, members of the Students for Sustainable Foods took the Co-op on as their project. In fall quarter they started to develop a proposal and worked with then AS President Ramiro to devise ways to create this project. The students were given a timeline of April, a time when they would need to have everything together so they could present
In Winter quarter three students in John Sands MGMT class worked with the group to create a business plan. The students met frequently with Ramiro. Ramiro had dialogues with the University. Promises and expectations were conveyed to the students and raised expectations. The students busted over spring break and throughout the first week of April when they expected to be able meet with the administration to begin amending the dining contract.
Near the end of spring 08’ students had a meeting with Dean Burton, Eileen Couglin, Willy Hart, and Ramiro. They told the students no Student-Run Food Co-op and said the only route to sustainable food on campus was through Sodexo and Dining Services.
During the Summer of 08’, students met once with Ira Simon of Sodexo, Willy Hart, and Kurt Willis of Dining Services. Dining Services proposed the model mentioned at the meeting with Dr. Couglin. They suggested a sustainable Underground Coffee house with great student influence in a model run by Sodexo. Their offer reflected the commitment of the institution to sustainability. Dining Services said they would meet with Growing Washington Representatives (potential supplier) and get back to us within a week. No student member of the Co-op heard from Dining Services for over two months.
The core’s commitment to a student-run food Co-op never wavered. They also knew a Co-op would be a great undertaking and held a beginning of the year potluck to gage interest. Sixty students showed up excited to create a Co-op. At the next potluck all students, after a discussion of the paths, Co-op vs. Dining Services, voted to unanimously to pursue the Co-op route.
These students set out to make the Co-op happen in a year. They have been working hard. Potlucks, multiple work parties a week, etc… The students have started a much needed campus outreach campaign, meeting with professors, etc…
The efforts to bring a student-run co-op to campus began during the 06-07 Academic School Year. Many people claim to have first proposed the idea, but the actual initiator remains unknown.
During the 2007-2008 school year, members of the Students for Sustainable Foods took the Co-op on as their project. In fall quarter they started to develop a proposal and worked with then AS President Ramiro to devise ways to create this project. The students were given a timeline of April, a time when they would need to have everything together so they could present
In Winter quarter three students in John Sands MGMT class worked with the group to create a business plan. The students met frequently with Ramiro. Ramiro had dialogues with the University. Promises and expectations were conveyed to the students and raised expectations. The students busted over spring break and throughout the first week of April when they expected to be able meet with the administration to begin amending the dining contract.
Near the end of spring 08’ students had a meeting with Dean Burton, Eileen Couglin, Willy Hart, and Ramiro. They told the students no Student-Run Food Co-op and said the only route to sustainable food on campus was through Sodexo and Dining Services.
During the Summer of 08’, students met once with Ira Simon of Sodexo, Willy Hart, and Kurt Willis of Dining Services. Dining Services proposed the model mentioned at the meeting with Dr. Couglin. They suggested a sustainable Underground Coffee house with great student influence in a model run by Sodexo. Their offer reflected the commitment of the institution to sustainability. Dining Services said they would meet with Growing Washington Representatives (potential supplier) and get back to us within a week. No student member of the Co-op heard from Dining Services for over two months.
The core’s commitment to a student-run food Co-op never wavered. They also knew a Co-op would be a great undertaking and held a beginning of the year potluck to gage interest. Sixty students showed up excited to create a Co-op. At the next potluck all students, after a discussion of the paths, Co-op vs. Dining Services, voted to unanimously to pursue the Co-op route.
These students set out to make the Co-op happen in a year. They have been working hard. Potlucks, multiple work parties a week, etc… The students have started a much needed campus outreach campaign, meeting with professors, etc…